These Paleo Hazelnut Cinnamon Rolls are made with dry roasted hazelnuts, grain free flours and sweetened with dates. This easy cinnamon roll recipe is egg free, Paleo, Vegan and yeast free - perfect for weekend brunch or a healthy sweet treat.
These are the absolute BEST Paleo cinnamon rolls!
And oddly enough, they were a total mistake. Meaning, I started this recipe with hazelnut muffins in mind, but the batter wasn't quite right. Rather than altering it, I rolled out the dough and created these moist, wonderfully delicious hazelnut cinnamon rolls. The best mistake I've made to date!
Why are these the best homemade hazelnut cinnamon rolls? Well, you won't know for sure until you make them yourself 😉 But, these simple sticky buns have a whole list of qualities that are sure to make you fall in love...
- paleo and vegan cinnamon rolls - made with real, whole food ingredients
- yeast free - these cassava cinnamon rolls don't have any yeast
- the dough is only sweetened with dates - no added sugar!
- they have a delicious hazelnut flavor
- they're easy to roll out
- moist & gooey - a texture must!
I promise, this is a recipe you'll come back to again and again. They're just that good!
All ingredients in this cassava flour cinnamon roll recipe are paleo and vegan friendly. Meaning, they don't contain any gluten, grains, eggs, dairy, soy or refined sugar. To top it off, this recipe is yeast free!
Here's what you need:
Cinnamon Roll Dough
- dry roasted hazelnuts
- Otto's cassava flour
- tapioca flour
- baking soda
- avocado oil
- vanilla extract
- non-hydrogenated shortening
- maple syrup
- coconut cream
- tapioca flour
- maple syrup
- vanilla extract
The actual dough for these cassava flour cinnamon rolls is less than 10 ingredients! If you want to use the same filling and toppings as I did, then a few more ingredients are necessary.
I've tested this recipe many, many times to try out various quantities for the cassava flour and tapioca flour. However, I have not tried this recipe with ingredient substitutions (different types of flours). I do not recommend any subs for the dough.
But, when it comes to the filling and topping, nearly anything will work.
How to Make Paleo Hazelnut Cinnamon Rolls
The dough for these homemade paleo cinnamon rolls is made in a food processor because you need to grind the hazelnuts and dates. Here are the steps:
First, preheat your oven to 350 degrees F.
Make the Dough
Combine hazelnuts and dates in a food processor (make sure dates are pitted). Blend to a coarse mixture.
Next, add in the remaining dough ingredients. Stir with a spatula, then process the dough until it is well combined. You may need to stop and scrape the sides a couple times.
Roll the Dough
Remove the dough from the food processor and roll between two sheets of parchment paper. You'll want to roll the dough into a rectangle, about 10" x 14" in size. So, make sure the parchment is cut large enough.
Make the Filling
Next, make the filling. Combine the shortening, maple syrup, cinnamon and salt in a small mixing bowl. (Note: there may be small clumps of shortening left in the filling, this is fine.)
Spread the filling over the dough.
Cut the Cinnamon Rolls
Next, cut the cinnamon rolls. There are two ways to do this. (1) You may roll the dough into a log and cut it using a sharp knife. (2) Or, you may cut strips of dough and then roll them up individually.
I've tried this recipe both ways and prefer cutting them and then rolling them. Why? Because they look nicer. But, either way works so do what you prefer.
This recipe will make 8-10 cinnamon rolls, so cut accordingly.
Bake the Cinnamon Rolls
Place the cinnamon rolls in a greased pan or on a baking sheet. I put mine in a greased cake pan.
Place the cinnamon rolls in the preheated oven and bake at 350 degrees for 20-25 minutes.
Make the Topping
For the topping, combine the coconut cream, tapioca flour, maple syrup, and vanilla in a small mixing bowl. Whisk until smooth.
Spread the topping over the cinnamon rolls after they've had a chance to cool.
These paleo hazelnut cinnamon rolls store best in the fridge. Place them in an air-tight container in the fridge for up to one week. When they're ready to be eaten, warm them in the microwave, oven or air fryer.
More Cassava Flour Recipes
I use cassava flour in quite a bit of my baking, and many of my paleo vegan recipes. Here are some other recipes from the blog you may love:Print
Paleo Hazelnut Cinnamon Rolls (With Cassava Flour)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8-10 cinnamon rolls 1x
Paleo Hazelnut Cinnamon Rolls made with hazelnuts, cassava flour and sweetened with dates. Gluten free, Vegan and yeast free!
- 1 cup dry roasted hazelnuts (120g)
- 75g pitted dates (about 5 large Medjool dates, or ½ cup)
- ¾ cup cassava flour, spooned & leveled (112g)
- ½ cup tapioca flour (64g)
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup + 2 Tbsp water
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- ¼ cup non-hydrogenated shortening
- 2 Tbsp maple syrup
- 1 tsp cinnamon
- pinch of salt
- ½ cup coconut cream*
- 3 Tbsp tapioca flour
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
- Preheat oven to 350 degrees F.
- Make the Dough: Combine hazelnuts and dates in a food processor (make sure dates are pitted). Blend to a coarse mixture. Add in the remaining dough ingredients. Stir with a spatula, then process the dough until it is well combined. Stop and scrape the sides if necessary.
- Roll the Dough: Remove dough from the food processor and roll between two sheets of parchment paper. You'll want to roll the dough into a rectangle, about 10" x 14" in size. So, make sure the parchment is cut large enough.
- Make the Filling: Combine the shortening, maple syrup, cinnamon and salt in a small mixing bowl. (Note: there may be small clumps of shortening left in the filling, this is fine.) Spread the filling over the dough.
- Cut the Cinnamon Rolls: Cut the cinnamon rolls. There are two ways to do this. (1) You may roll the dough into a log and cut it using a sharp knife. (2) Or, you may cut strips of dough and then roll them up individually. The recipe makes 8-10 cinnamon rolls, so cut accordingly.
- Bake the Cinnamon Rolls: Place the cinnamon rolls in a greased pan or on a baking sheet and bake in the preheated oven at 350 degrees for 20-25 minutes.
- Make the Topping: Combine the coconut cream, tapioca flour, maple syrup, and vanilla in a small mixing bowl. Whisk until smooth. Spread the topping over the cinnamon rolls after they've had a chance to cool.
*just the cream from a can of full fat coconut milk
Keywords: Paleo cinnamon rolls, Vegan cinnamon rolls, Hazelnut cinnamon rolls, brunch, breakfast, yeast free, egg free breakfast recipes, cassava flour
These Paleo cinnamon rolls are loved my my family! Easy to make, naturally sweet and perfect with a vanilla glaze.
Recon hazelnut flour could be a replacement here in regards to the blended hazelnuts? just have to be extra careful with fiber as I've got IBD
You should be able to sub the hazelnuts for hazelnut flour (just be sure to measure by weight, given in grams).
I followed the directions on the recipe and my dough came out sticky and gooey. How would I fix this?
You can add more cassava flour to make the dough less sticky. Did you by chance measure the ingredients by weight? Cassava flour is tricky and works best when measure by weight.
Can I make these the day before and refrigerate unbaked, and bake in the morning?
I have not tried that myself, but It should work just fine.